Guest guest Posted June 23, 2007 Report Share Posted June 23, 2007 I wasn't in the mood for cooking last night, nor did I have the energy and the fridge was a little bare. So I simply cooked some pasta, whipped up some sun-dried tomato pesto, added a few spoonfuls of nutritional yeast, and stirred it all together with a jar of sliced olives. The result - delicious ... and faster than running to the supermarket. The pesto recipe I used follows. I didn't have any fresh basil so I used 4 tsp dried basil instead. Sun-Dried Tomato Pesto Source: The Gate Vegetarian Cookbook The combination of almond and tomato works well. This pesto is great on canapes and can be used with grilled veg and to dress pasta, perhaps with chopped fresh chilli - when it's like a dry arrabbiata sauce. 125 g (4 1/2 oz) whole sun-dried tomatoes 1 large garlic clove, roughly Chopped 1 tsp balsamic vinegar small handful of basil leaves, roughly torn 1 tsp caster (superfine granulated) sugar 150ml (5 fl oz) extra virgin olive oil 100 g (3 1/2 oz) shelled almonds, roasted and chopped salt 1. Using a mortar and pestle or food processor, blend the sun-dried tomatoes, garlic, vinegar, basil and sugar with the olive oil. Start with as little oil as possible to keep the herb's colour; once it is making a smoothish paste you can add the rest. 2. Add the nuts and blend briefly to a lumpy puree. Season with salt to taste. Store in the fridge for up to a month. Makes 225 g (8 oz). Quote Link to comment Share on other sites More sharing options...
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